Baked in the oven and perfumed with aromatic herbs, they are perfect in summer as a side dish, but not only
The tomatoes that we propose today are called "In the Marche region" Because I am typical of this region and in general in central and southern Italy.
They are very simple to prepare and combine with many main courses based on meat, fish, cheese and even vegetarian. You can too use them to dress pasta because they remain very juicy and tasty inside and the crunchy bread crumbs from a particular consistency that from that extra touch to many firsts. There are even those who simply stick them in a sandwich and take them to the beach!
Marchigiana tomato recipe
To prepare this side dish you must first of all start by choosing a good tomato.
It must be red, round, ripe, but not too much, and of average size.
The San Marzano are good as long as they are soft and red. Ox hearts are not good.
Cut the tomatoes in half lengthwise and place them inside a baking dish with the cut facing upwards. Add some salt.
Season them with a mix prepared by mincing a clove of garlic, of the bread crumbs, a handful of grated parmesan, rosemary, marjoram, parsley, a thread of oil and a pinch of salt.
For a more summery flavor and aroma, you can also use basil and mint instead of other herbs. Season everything with a little oil and Bake at 200 degrees for about 25-30 minutes until the bread is golden brown.
From the outline to the second
To turn this recipe into a tasty and suitable second for the whole family, we suggest you to stuff the tomatoes with mozzarella, scamorza, primosale cheese or tuna before sprinkling them with breadcrumbs and put them in the oven. For children instead choose a cheese that melts like a fontina cheese to be cut into cubes along with cooked ham.
Even in the pan
If you don't feel like turning on the oven because it's too hot try the cooking in the pan.
Use the non-stick pan and arrange the tomatoes seasoned with the breadcrumbs and herbs mix inside. Put some water and a little oil on the bottom, cover and cook over medium-low heat for about 30 minutes until all liquids have evaporated.